Asian

Burmese Pickled Ginger Salad | Vegan | Glutenfree

Eating the rainbow never got so easy, yummy, colourful, super healthy, flavourful and just right in this Burmese Pickled Ginger Salad aka Gin Thoke.

Eating the rainbow never got so easy, yummy and healthy. Colourful, super healthy, flavourful and just right for a light lunch/dinner. The pickled ginger accentuates the taste all the more and gives it a flavour burst in this amazingly easy Burmese Pickled Ginger Salad also known as Gin Thoke. 

Eating the rainbow never got so easy, yummy, colourful, super healthy, flavourful and just right in this Burmese Pickled Ginger Salad aka Gin Thoke.

In essence, a typical burmese pickled ginger salad usually consists of a lot of leafy vegetables like lettuce, cabbage and fried shallots. But the one that I tasted at an Asian restaurant had bean sprouts, loads of pickled ginger, olives, chillies, cucumber and a few other vegetables.

Me being me, altered it a bit and here and there to my match my preferences and gave it a twist. But the taste was not tampered with. The flavours remain intact. Among the many salads on my blog such as radish Greens salad, Melon ball salad, and the refreshing Mediterranean Tabouleh and others, this Burmese pickled ginger salad is my favourite. Because the flavour of pickled ginger is totally out of the world.

Eating the rainbow never got so easy, yummy, colourful, super healthy, flavourful and just right in this Burmese Pickled Ginger Salad aka Gin Thoke.

Pickling the Ginger

This recipe for Burmese ginger salad calls for pickling the ginger at home and is really not an arduous task. Pickled ginger not only tastes great with salads an sandwich but also has an advantage – where the heat of ginger is reduced a bit and a tinge of sweetness is present in every bite.

Plus the fact that it reduces inflammation and aids in digestion is a factor that cannot be missed. Possible health benefits ginger include relieving nausea, loss of appetite, motion sickness, and pain.

Most importantly, it acts as a palate cleanser after you have a meal that has a strong odour or flavour. So you end up feeling fresh after eating this salad which is not only refreshing but also a great immunity booster.

Eating the rainbow never got so easy, yummy, colourful, super healthy, flavourful and just right in this Burmese Pickled Ginger Salad aka Gin Thoke.

NOTE: Pregnant women are allowed only less than 1 gram of ginger per day. Please check with your doctor and get the dietary allowance chart before you make this salad for yourself. 

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Eating the rainbow never got so easy, yummy, colourful, super healthy, flavourful and just right in this Burmese Pickled Ginger Salad aka Gin Thoke.
Burmese Pickled Ginger Salad | Vegan | Glutenfree
Eating the rainbow never got so easy, yummy and healthy. Colourful, super healthy, flavourful and just right for a light lunch/dinner. The pickled ginger accentuates the taste all the more and gives it a flavour burst in this amazingly easy Burmese Pickled Ginger Salad also known as Gin Thoke. 
Eating the rainbow never got so easy, yummy, colourful, super healthy, flavourful and just right in this Burmese Pickled Ginger Salad aka Gin Thoke.
Burmese Pickled Ginger Salad | Vegan | Glutenfree
Eating the rainbow never got so easy, yummy and healthy. Colourful, super healthy, flavourful and just right for a light lunch/dinner. The pickled ginger accentuates the taste all the more and gives it a flavour burst in this amazingly easy Burmese Pickled Ginger Salad also known as Gin Thoke. 
Servings Prep Time
3People 15 +1Minutes + day
Servings Prep Time
3People 15 +1Minutes + day
Ingredients
Pickling the ginger
For the salad
Instructions
Pickling the Ginger
  1. Cut ginger lengthwise or into strips or slice them into rounds. Combine the ginger, salt in a bowl and let it sit for a 30 minutes. Let the water gets released from the ginger. Take a clean, sterile container with a lid. Add the ginger, sugar, water, salt and vinegar. Cover and refrigerate overnight. I let it ferment for 4-5 days for deeper flavours.
For the salad
  1. Combine all the ingredients in a bowl. Top it with roasted peanuts, chilli paste and mix well. Add olive oil, lime juice and mix again, garnish with peanuts and coriander. Serve fresh immediately.
Recipe Notes
  • You can use napa cabbage or ice berg lettuce for this salad.
  • You can also use bean sprouts.
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